Page 30 - Passion4Baking The Magazine

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Watch how the
Sugared brioche

buns are made

5 ¾ CUPS (725 g) ALL-PURPOSE FLOUR Put all the ingredients into a mixing half the butter and sprinkle half the
3 tsp ACTIVE DRY YEAST bowl, adding the salt and yeast to granulated sugar on top. Fold in half
½ CUP (100 g) GRANULATED SUGAR opposite sides of the bowl. Use the and then cut into strips. Twist each
1-2 tsp SALT dough hook attachment if using of the strips/ropes and tie a knot
⅔ CUP (160 ml) COLD WATER a stand mixer. Mix and knead the before placing onto lined baking
5 LARGE EGGS dough for 20 minutes, or until the trays, tucking the ends underneath.
1 ⅓ CUP (310 g) UNSALTED BUTTER, dough starts to pull away from the Repeat with the second dough,
AT ROOM TEMPERATURE sides of the bowl. and leave to prove for about half
Divide the dough into two parts, an hour.
EXTRA: wrap in plastic wrap and put in the Brush the buns with the cream,
4 tbsp MELTED BUTTER refrigerator. Chill overnight. sprinkle with some extra sugar
4 tbsp GRANULATED SUGAR Preheat the oven to 347°F (175°C). and bake on the middle shelf for
¼ CUP (60 ml) HEAVY CREAM, Flatten one of the doughs with about 20 minutes, or until golden
TO BRUSH a rolling pin to a rectangle about 8 x brown. Transfer to a wire rack to
16 inches (20 x 40 cm). Brush with cool completely.

30 Passionforbaking.com